North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <qazingulaza@gmail.com>]

(I'm not understanding what grafting has to do with breeding a new
cultivar.... ~mIEKAL)


http://www.slashfood.com/2010/07/16/the-newest-apple-red-to-the-core/


It may look like a tomato, but the new Redlove Era is all apple -- and
has red flesh beneath the skin, all the way to the core. Talk about
true blue -- er, red.

The Redlove, marketed by Suttons of Britain, has yet to make it into
supermarkets, but according to the London Times, those who've tasted
it are giving it raves. "Berry nuances," they're saying. "Sweet and
tangy." "Ideal for cooking." Not only that, but the apple may even be
healthier than its paler counterparts -- that red tint is due to the
presence of flavonoids, which have antioxidant properties. And get
this: Apparently the flesh won't go brown, making the apple a dream
for salads and other raw dishes.

Since it will probably be a while before the Redlove makes it into the
mainstream market, perhaps the more eager among us should consider
buying a sapling -- which purportedly produces deep pink blossoms and
is quite hardy. The fruit, too, is disease resistant -- "exceptionally
high resistance to scab," as Suttons puts it.

If this all feels a little too brave-new-world for you, take heart:
the Redlove Era is not a genetically engineered apple. It did take
Markus Kobelt, a Swiss fruit grower, 20 years to develop, but he did
it the old-fashioned way -- through cross-pollination and grafting.
It's only the beginning, however -- Suttons intends to introduce a
line of red-fleshed apples, the Redlove series. Get ready for pink
apple pie.

Read more: 
http://www.slashfood.com/2010/07/16/the-newest-apple-red-to-the-core/?utm_source=facebook&utm_medium=feed&utm_campaign=2010_20_07_fb#ixzz0uFJ2ydR1